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Specifications
Transglutaminase(TG), it can improve the capability of the food protein, such as the emulsification,gelation and viscosity.Specification |
TG-A |
TG-B |
TG-N |
TG-M |
TG-H |
TG activity |
50u/g |
100u/g |
100u/g |
20u/g |
1000u/g |
Application |
Fish,Surimi product |
Meat Product |
Dairy product |
Noodle and Bake product |
For blend |
1. Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products.
2. Improvement of the nutrition value of protein: TG can make the essential amino acid(such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Transglutaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect.
3. Preparation of heat-resistant and water-fast film: When the transglutaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material.
4. Embedation of fat or fat-soluble substance.
5. Improving the flexibility water-holding ability of food.
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